Grandma Lou's Sweet Hot Mustard

• 5 tbsp. fresh dry mustard powder
• 1-1/2 cup C&H granulated sugar
• 3 eggs
• 2 sticks Blue Bonnet margarine
• salted butter
• 1/2 cup white vinegar
• 4 tbsp. Gold-Medal gravy flour *

1. Bring a double boiler to a boil; lower heat to medium-low and put butter into top pan.
2. In another dry bowl, combine dry ingredients and set aside.
3. Note: only use 1/2 of the gravy flour.
4. In another bowl, lightly whisk together eggs and vinegar just until blended, no need to make whipped eggs.
5. Gently pour mixture into double boiler top pan.
6. Lightly stir mixture with spatula.
7. Gradually add dry ingredients to double boiler; stir with whisk until velvety smooth.
8. To thicken up the sauce, add more gravy flour.

fresh dry mustard powder, sugar, eggs, bonnet margarine, butter, white vinegar, goldmedal gravy flour

Taken from www.foodgeeks.com/recipes/18951 (may not work)